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Halloumi By Fromaggio

Halloumi
Halloumi is a traditional cheese originating from Cyprus, with a history dating back to the Byzantine period (around 4th century AD.) It is renowned for its high melting point, which makes it perfect for frying or grilling.
Type of milk: cow
Cheese type: halloumi
Difficulty level: intermediate
Cheese style: semi-hard

Ingredients

  • Calcium Chloride Boost
  • GoldStart Mesophilic Culture
  • Microbial Rennet for Hard Cheese
  • Salt for Cheesemaking

Calcium Chloride Boost

$4.45

 

Pasteurizing milk decreases the amount of calcium, leading to a softer curd. Adding Calcium chloride compensates for this change. It is used with store-bought milk, cold stored raw milk, and goats milk to create a firmer setting curd, which is easier to cut. It also results in a larger yield. 1 oz. can treat 45 gallons of milk.

Note: Do not use calcium chloride when making Mozzarella because it will prevent the curds from stretching.

Kosher, Non-GMO

GoldStart Mesophilic Culture

$6.90

Enjoy a variety of delicious, homemade cheeses with this culture, from Brie to Camembert, Gouda, Edam, Havarti, Blue and more. Will set up to 10 gallons of pasteurized milk and 20 gallons of farm fresh milk. 

Kosher, Non-GMO

Note: Almost all cheeses require rennet. If you are using pasteurized milk, only buy milk which is not UHT(ultra high temperature) pasteurized. Calcium chloride is also recommended if you use pasteurized milk. If you are looking to make a specific cheese, please refer to our recipes page to see the ingredients needed:

https://fromaggio.com/collections/recipes

Microbial Rennet for Hard Cheese

$6.90

Microbial, vegetarian rennet for hard and semi-hard cheese making. Will set up to 10 gallons of pasteurized milk. 


Kosher, Non-GMO

Salt for Cheesemaking

$0.00

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
1 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:25:00
Temperature: 31 °C
Speed: 50 RPM
5. +Ingredients
Please add:
2 g of Fromaggio GoldStart Mesophilic Culture
6. Mix
Time: 00:10:00
Temperature: 31 °C
Speed: 50 RPM
7. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
8. Heat
Time: 00:45:00
Temperature: OFF
Speed: OFF
9. Cut
Temperature: OFF
Cut Size: Soft
10. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
11. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
12. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
13. Mix
Time: 00:10:00
Temperature: 38 °C
Speed: 50 RPM
14. Heat
Time: 00:05:00
Temperature: OFF
Speed: OFF
15. Mix
Time: 00:05:00
Temperature: 38 °C
Speed: 50 RPM
16. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
17. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
18. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
19. Mix
Time: 00:02:00
Temperature: 38 °C
Speed: 50 RPM
20. Heat
Time: 00:10:00
Temperature: OFF
Speed: OFF
21. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:30:00
22. Mix
Time: 00:30:00
Temperature: 75 °C
Speed: 50 RPM
Tip: Keep curd outside machine and keep only the whey inside.
23. Instructions
Squeeze the curds by hand into 2 round flat pieces. Put the 2 pieces inside the whey and close the pot.
24. Heat
Time: 00:20:00
Temperature: 75 °C
Speed: OFF
25. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
26. Heat
Time: 00:10:00
Temperature: 75 °C
Speed: OFF
27. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
28. Heat
Time: 00:15:00
Temperature: 75 °C
Speed: OFF
29. Instructions
Open the heating pot, and use the spatula to keep the curds from sticking to the bottom.
30. Heat
Time: 00:15:00
Temperature: 75 °C
Speed: OFF
31. Instructions
Use a ladle to take the cheese out of the pot and let cool for 5 min in cold water, then dry
32. +Ingredients
Please add:
2 g of Fromaggio Salt for Cheesemaking
Tip: Sprinkle on both sides of the cheese
33. Instructions
Refrigerate
34. Instructions
Enjoy!